1/4 lb. butter
1/2 c. sugar
2 egg yolks
1 tsp. vanilla
1 1/2 c. flour, sifted
1/2 tsp. baking powder
Pinch of salt
Pinch of baking soda
1 jar (12 oz.) raspberry preserves
Chopped nuts
2 egg whites, beaten

Preheat oven to 350 degrees. Cream shortening and sugar. Add egg yolks, beat until light and fluffy. Add vanilla, then dry ingredients, well sifted. Pat into a 9 x 13 inch greased pan. Spread with preserves, sprinkle with nuts, spread with a thin layer of beaten egg white. Sprinkle again with nuts. Bake at 350 degrees for 25 to 30 minutes. Let cool. Cut into 12 to 15 squares.